Achromatic Christmas Stout - Beer Recipe - Brewer's Friend

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Achromatic Christmas Stout

353 calories 32.7 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit and Spice Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.106 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Hop Utilization: 82%
Calories: 353 calories (Per 12oz)
Carbs: 32.7 g (Per 12oz)
Created: Friday November 15th 2019
1.106
1.022
12.4%
49.2
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Light6 lb Dry Malt Extract - Light 42 4 67.6%
6 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz American - Dark Chocolate8 oz Dark Chocolate 29 420 5.6%
8 oz American - Chocolate8 oz Chocolate 29 350 5.6%
8 oz German - Chocolate Rye8 oz Chocolate Rye 31 240 5.6%
8 oz United Kingdom - Dark Crystal 80L8 oz Dark Crystal 80L 33 80 5.6%
6 oz American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L 34 40 4.2%
6 oz Briess - Brewers Oat Flakes6 oz Brewers Oat Flakes 32.2 2.5 4.2%
2 oz American - Roasted Barley2 oz Roasted Barley 33 300 1.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 15 Boil at 202 °F 60 min 49.15 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Roasted cocoa nibs Flavor Secondary --
1 each Vanilla bean Flavor Secondary --
2 oz Crystal ginger Flavor Secondary --
3 each Amoretti blood orange puree Flavor Secondary --
4 g Baking Soda Water Agt Boil --
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.6 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 qt Steeping 160 °F 160 °F 30 min
8 qt Top Off 40 °F 200 °F --
3 qt Top up to 4 gal Top Off 40 °F 200 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.42 g | 17.7 qt) 3.89 15.6  
Mash volume with grains (equipment estimates 4.42 g | 17.7 qt) 4.12 16.5  
Grain absorption losses (steeping) -0.36 -1.4  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 4.53 g | 18.1 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 3 12  
Going into fermentor 3 12  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.89 15.6
Equipment Profile Used: System Default
 
Notes

"Dark crystal" is Simpson's double-roasted crystal
Adjust boil pH to 5.5 with lactic acid.
"Dry hop" with cocoa nibs after fermentation is complete for 1-3 days to taste.
Slice vanilla bean lengthwise and add to secondary. Age 2-3 weeks with vanilla.
Mince the crystal, boil shortly in water with orange puree, add to secondary.

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  • Last Updated: 2019-11-17 19:03 UTC